Potted Ham

Ingredients

• four pounds of lean ham
• two pounds of roast veal
• a pound and a half of butter
• a little cayenne pepper
• nutmeg
• ground mace

Method

1. 1

   Chop and pound the ham and veal very fine, add butter, cayenne, nutmeg, and mace.

2. 2

   Pot and cover with hot butter.

As published

This recipe was extracted from Recipes for the million (1891), page 96. The excerpt below is the record exactly as published.

nutmeg, anchovy sauce, and saffron beaten ; fry again ; add butter, and a minced lemon ; shake well, and serve. HAM AND CHICKEN PATTIES. — Take equal quantities of finely-minced ham and chicken, add some good gravy, with a little cayenne and white pepper, grated lemon peel, and some of the juice of the lemon ; stir over the fire till hot. Line the moulds with paste, put in the meat, cover with a crust, and bake. HAM AND VEAL PATTIES. — These are made in the same way as ham and chicken patties, with the exception that a little cream is put into them. HAM (POTTED). — Chop, and pound very fine, four pounds of lean ham and two pounds of roast veal, add a pound and a half of butter, a little cayenne pepper, nutmeg, and ground mace

Cook this with the app: pantry check, scaling, and the assistant.